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Recipe Room Home » Low Carb Recipes » Cheesecakes « Previous Recipe · Next Recipe » This is Atkins Cheesecake? Reviews Views Date of last review 27 18513 Sun October 5, 2008 Recommended By Average Rating 100% of reviewers 9.8 Description: Ingredients: 3- 8 ounce packages of Philly Cream Cheese 25-30 Splenda Packets or equivalent sugar-substitute 2 Tsp Vanilla Extract 3 whole eggs 1 cup sour cream How To Prepare: Preheat Oven To 375 Degrees F 1. Soften cream cheese in a large bowl. 2. With an electric mixer, blend cream cheese ALONE until creamy and of an even consistency. 3. Add sugar, vanilla and sour cream and blend until incorporated. 4. *Important* Add eggs ONE at a time and blend after each until incorporated into batter. 5. Spray a 9 or 10 inch glass pie pan with Pam to prevent sticking. 6.Add Batter to pie pan. 7. *Important, but not necessary* Place first pan in a larger pan filled with water. This prevents the cheesecake from cracking and keeps it moist inside. 8. Place both pans in oven for 45 minutes or until somewhat firm in the center. Number of Servings: 8 Carbs per serving - include all nutritional information if known: I'd say about 5, maybe less depending on sugar substitute you used. Preparation Time: 15 minutes Effort (Easy, Average, Difficult): Average Source: RauL

Author JeninGA Junior LCF Member Registered: January 2004 Location: Georgia Posts: 3 Review Date: Wed January 28, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Very good recipe, loved the sour cream taste Cons: None ttime Senior LCF Member Registered: June 2002 Location: Albany, GA Posts: 108 Review Date: Fri February 6, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Easy to make and has the best taste all my friends love it. Cons: This is the best cheescake ever it's easy to make and comes has the same texture as a new york style cheescake. I eat this for breakfast and for snacks all my friends asked for the recipe and are eating also. Try adding almond extract yummy.. smilingirisheyes Senior LCF Member Registered: December 2003 Posts: 509 Review Date: Tue February 10, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Absolutely great looking cheesecake and pretty *S* Cons: None This browns and cracks like a NY cheesecake and is very pretty. But OMG the taste! My hubby loves it too. Review Date: Fri February 20, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Recipe easy to follow and simple to make. Cons: Made too mush batter for a 9 or even a 10 inch pie pan. Absolutely "Atkin" to regular cheesecake. Delectable!!! Review Date: Mon March 1, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Easy to make, awesome flavor and texture Cons: none I loved this! It was simple to make and has an excellant cheesecake flavor and texture. There was too much batter for the 9 inch pie. I just put the extra in a glass custard cup and cooked it along with the pie plate. Hey does that mean the one in the custard cup has zero carbs?? LOL wishful thinking! (Next time I am adding some kind of low carb crust to mine) magill Junior LCF Member Registered: March 2004 Posts: 3 Review Date: Sun April 11, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: exellent, and easy Cons: none this was the first lo carb cake i baked and was hooked half the people that ate it were not on lc and had no idea!! julierose Junior LCF Member Registered: April 2004 Posts: 3 Review Date: Thu April 29, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: very good and easy to make Cons: use a spring form pan in a pan of water. works much better than a pie dish. jridgeway01 Junior LCF Member Registered: March 2004 Location: Westchester, NY Posts: 3 Review Date: Mon May 10, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: delicious! Cons: have made several cheesecakes from this site - this was, by far, the best!! No artificial sweetener aftertaste, which i'm afraid most of the others have. And, when you're anxious to eat a piece, you don't have to let it cool for three or four hours.. i really recommend it. maryjopye Junior LCF Member Registered: June 2004 Location: beautiful east tennessee Posts: 26 Review Date: Sun June 13, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: easy Cons: this cheesecake is really impressive...the first one i made rose two inches out of the pan and then gently settled down to about 1 1/2 inches thick...it was a sight to behold!..really delicious...have made it 4 or 5 times now...always gets raves! MomNRN Senior LCF Member Registered: August 2003 Location: Midwest Posts: 67 Review Date: Tue June 22, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Fabulous! Cons: This is the best! I have tweaked the recipe a bit since I am not a fan of a "heavy" Splenda taste. I use 2/3 cup of Splenda. It is very good. We have one of these cheesecakes in our fridge at all times. Great with coffee in the morning! Thanks for the recipe! CJ4now Junior LCF Member Registered: July 2004 Location: Central Illinois Posts: 1 Review Date: Sat July 17, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Easy! Tastes great! Cons: Took it to a family gathering and everyone loved it! Now I can have the same dessert everyone else has! Annie O MAJOR LCF POSTER! Registered: August 2002 Location: Chicago Posts: 2677 Review Date: Sat September 4, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: simple ingredients, so easy! Cons: none Just tried it for the 1st time this week...hubby and I love it!! I'm making one today to take to a barbeque tomorrow...it's delish! Would love to find a recipe for some type of sauce to serve with it...possibly chocolate or a fruit...say strawberry or raspberry? Off to look for one now... rob9000 Junior LCF Member Registered: May 2004 Posts: 3 Review Date: Sat September 4, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: Few ingredients Cons: wasteful to open 25 packs of splenda This is an amazing light and fluffy dessert. It would be nice to know the equivalent measurement of bulk splenda so that you do not need to use up more expensive individual packs of splenda however. Very good and worth it though!! Hard to just have the one piece!! I pureed blackberries mixed with a touch of splenda and put on top for extra zip. locarbneezie Senior LCF Member Registered: September 2004 Posts: 456 Review Date: Tue October 19, 2004 Would you recommend the Recipe? Yes | Rating: 10    Pros: easy Cons: none best cheesecake and works for me on induction Alison Jean 71 MAJOR LCF POSTER! Registered: February 2004 Location: CA Posts: 2123 Review Date: Wed January 5, 2005 Would you recommend the Recipe? Yes | Rating: 9    Pros: very easy Cons: tastes too good I have tried several recipes for cheesecake and this is by far the best. Even my 7 year old daughter loved it. anne27 Junior LCF Member Registered: December 2004 Location: Tennessee Posts: 5 Review Date: Thu January 6, 2005 Would you recommend the Recipe? Yes | Rating: 9    Pros: quick and easy and tasty Cons: slighty bland Loved the texture and the richness. It was just a little bland and I plan on adding a little lemon zestto the recipe next time I make this, but I'd definately recommend it! Char Wilson Junior LCF Member Registered: September 2004 Posts: 1 Review Date: Thu January 13, 2005 Would you recommend the Recipe? Yes | Rating: 10    Pros: nice texture ....I added half a bag of sugar-free chocolate chip....yum Cons: none carissa_konrad Senior LCF Member Registered: March 2005 Location: Nebraska Posts: 413 Review Date: Tue July 19, 2005 Would you recommend the Recipe? Yes | Rating: 10    Pros: amazing taste Cons: Can't stop thinking about it :) KarenA Junior LCF Member Registered: April 2004 Location: Petaluma, Ca. Posts: 25 Review Date: Sat July 30, 2005 Would you recommend the Recipe? Yes | Rating: 10    Pros: very easy and yummy Cons: none Very easy and really really good. Will make again and again!! I added the crust from another recipe : 3/4 cup flaxmeal, 3/4 cup almond meal (or half and half almond and carbquik which is what I did) I left off the 1/4 tsp salt, 6 tbs melted butter and 1/3 cup splenda. Mix together, pat in bottom of pan. Bake at 375 for 7-12 minutes. sbarr Very Gabby LCF Member!!! Registered: August 2005 Location: Albany, NY Posts: 3001 Review Date: Sun September 18, 2005 Would you recommend the Recipe? Yes | Rating: 9    Pros: Taste Cons: Fairly Expensive ingredients (in Ireand), want to eat it all! Bravo - I love this recipe. I've given this to unsuspecting people and nothing but compliments. My slight modification today is almost flavoring - should be good! I modify this slightly for a 6" spring form pan - use 2/3 of the recipe. I have this one memorized, no need to bookmark it anymore. Cheers, Sandra Alison Jean 71 MAJOR LCF POSTER! Registered: February 2004 Location: CA Posts: 2123 Review Date: Wed February 15, 2006 Would you recommend the Recipe? Yes | Rating: 0    Pros: fast and easy Cons: none It has been a while since I have made this. I made it for Valentine's Day. This time I used 1/3 less fat cream cheese and light sour cream. It was just as delicious as ever. Still very thick and rich. I could not tell the difference. I last rated it in Jan 05 with a 9. What was I thinking....it is a 10. I did add some lemon zest for the first time. I love it both ways. I have tried other LC cheese cakes that are not as good and have a ton of steps. smiles47 Senior LCF Member Registered: November 2005 Location: Oregon Posts: 459 Review Date: Mon March 13, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: Cons: This is the best cheese cake recipe I have tasted, everyone that has had it raves about it I would recomend this recipe to everyone! jiggles Way too much time on my hands! Registered: June 2003 Location: Minnesota Posts: 15425 Review Date: Tue March 21, 2006 Would you recommend the Recipe? Yes | Rating: 9    Pros: Yummy & easy Cons: Can't think of any Best low carb cheesecake I've tried so far and very easy to make. I used a 9" spring form pan instead of the pie plate. For the sugar sub. I used 1/3 c. Splenda & 1/3 c. vanilla DaVinci's to cut the carbs a bit more and it turned out great. Will definitely be making this one again. I think it would be good with other DaVinci flavors also. bigmomma Senior LCF Member Registered: February 2004 Posts: 209 Review Date: Mon October 16, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: taste & texture are dead on Cons: none I can't believe how good this turned out. It's sooo easy, too! I didn't fuss with springforms or water baths; used a well-buttered muffin tin & got 18 individual portions. (divided batter & added additional flavors to each to end up with pumpkin, lemon, choc. chips & blueberry...they were all great!) KJ-43 Senior LCF Member Registered: November 2006 Location: Indiana Posts: 354 Review Date: Fri December 29, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: very good Cons: none I added some lemon extract and also use sf vanilla Dvinci's syrup 1/2c and 3/4 of splenda. I use a almond flour,walnut and pecan crust and baked it for an hour and 15 minutes at 350 and another 15 min at 300. This is a absolutely a awesome desert. KJ-43 Senior LCF Member Registered: November 2006 Location: Indiana Posts: 354 Review Date: Fri December 29, 2006 Would you recommend the Recipe? Yes | Rating: 10    Pros: very good Cons: none I added some lemon extract and also use sf vanilla Dvinci's syrup 1/2c and 3/4 of splenda. I use a almond flour,walnut and pecan crust and baked it for an hour and 15 minutes at 350 and another 15 min at 300. This is a absolutely a awesome desert. marsha_sam1020 Senior LCF Member Registered: August 2008 Location: Crawfordville, GA Posts: 70 Review Date: Sun October 5, 2008 Would you recommend the Recipe? Yes | Rating: 10    Pros: best ever Cons: can't stop at one piece I have made this 2 times. I love it and my husband loves it. I usually eat a slice for breakfast. This taste just like real cheesecake. Will continue to make!!!

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